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Showing posts from 2019

Hard Cider Pulled Pork

It’s slow cooker season. My favorite time of year. It means a kitchen smelling wonderful all day. I also generally means falling apart meats. In this instance, it means pulled pork.  The last recipe I posted on this website about pulled pork was in 2017 ( ). This recipe is very similar- mainly minor tweaks, except for the big change of hard cider instead of chicken stock and a final broiling of the meat. The final broil adds that extra char-y goodness. It brings us a step closer to being as good as making pulled pork the authentic, slow-smoked way.The hard cider pairs really well with the apple cider vinegar and gives a sweet, tangy note to the park. I was remiss last time not to give a coleslaw recipe, which I have rectified here. It’s simple, quick and delicious, and adds a much needed crunchy texture and freshness. Simply add toasted buttered buns and pile that meat high with the tangy coleslaw and you


It’s the holidays which means…. quiche? Yes! Quiche is a brilliant addition to a holiday brunch table, or something you can make the night ahead and simplify breakfast on a busy shopping, wrapping, baking day. And during a time of indulgence, the addition of so many veggies in the quiche might make you feel positively healthy! Although the crust, cheese and cream might make a dent in that net positive….. My chickens are still laying an egg a day each, so this meal has the added benefit of helping me to deplete my egg reserves. I have a feeling that I might soon be requested to make eggnog since I already have the eggs and cream and homemade brandy…. Happy Holidays! Ingredients: 1 pie crust (homemade or store-bought) 8 eggs, beaten 1/3 cup heavy cream salt and pepper 1/2 cup broccoli florets 1/2 cup sliced mushrooms 1 small onion, diced 3/4 cup shredded cheddar cheese 2 tablespoons olive oil 1 teaspoon onion powder 1 teaspoon garlic powder pinc

Cranberry Sauce Muffins

Oh my heavens, I have taken quite a sabbatical from this blog! I have been a busy bee: teaching at 5 different schools, running own voice studio, and was just in a wonderfully fun but intense show at a local professional theater. My students just competed in a state-wide competition and one got second place! I have seen 8 local shows with my students in them lately and my university students are gearing up for their juries tomorrow and my diction students for their final this week. In other words, life has been HECTIC. Today, however, I made it my number one priority to bake. I needed to create something delicious and smell something warm and welcoming wafting from my oven. Because I had some lingering cranberry sauce from Thanksgiving, I decided to use it up in my holiday muffin recipe, starring pecans, oats, pumpkin pie spice and streusel topping.  I had a student over for Thanksgiving and we made homemade vanilla bean ice cream. Vanilla beans are horribly expensive th


I never had eggnog until I met my husband. I never tried it as a child because the name always through me off; I never desired to drink eggs. It sounded unappetizing. My husband, however, always had some at holiday parties as a kid, and so when we began dating and visiting one another’s families over the holidays, I took a sip of the stuff to be polite. I am so glad I did. Let this be a lesson; always try new foods, regardless of the name, regardless of your preconceived notions. You may be avoiding your favorite treat! The eggnog I tried that night was Hood’s Golden Eggnog, a very delicious storebought variety. I prefer to make my own, however, because then I can control the spices, sugar and the amount of rum I want to add (sometimes a lot, sometimes none). This is excellent with a dollop of whipped cream on top served in punch glasses, or a guilty sip here or there at midnight. Enjoy! *Reposted fro November 2017  Ingredients: 4 egg yolks 2/3 granulated sugar
Apple crisp is my very favorite dessert. I make it in the fall, winter, spring and summer. I serve it with whipped cream creme anglaise, ice cream heavy cream or by itself. I eat it piping hot and room temp. If I see it on a restaurant’s dessert menu, I always order it. I could eat it breakfast, lunch and dinner and never tire of it. Tart apples combined with rich, buttery streusel and crunchy nuts with vanilla ice cream melting over it has to be the most satisfying bite of food in the world.  I have had many version of apple crisp; some use no nuts, some use pecans, some use walnuts. I am absolutely pro-nut, but I can’t pick a favorite so I combine walnuts and pecans to have the best of both worlds.  Granny Smith and Macintosh apples are both lovely and tart; I love that Macintosh apples turn into a mushy applesauce filling when baked but also how Granny Smiths keep their shape. To create a filling of equal parts applesauce and apple slices, I use equal parts Granny Smith a

Mushroom and Caramelized Onion Pizza

It's been a long time since I featured a unitasker gadget on the blog. Alton Brown, forgive me, but my countertop pizza oven is a dream. In less than ten minutes it heats up to over 600 degrees, it has a stone that is removable so you can wash it, and it cooks your pizza with the desired leopard print char spots in under ten minutes. It's red and looks fabulous too. The company that makes it is called Newwave and it's been going strong for me for 3 years now. Sales pitch over. You know what is super delicious on pizza? Really good cheese paired with sweet caramelized onions and earthy butter sautéed mushrooms. This pizza is practically gourmet; I bought shredded aged asiago, shiitake, cremini and oyster mushrooms, and dough from the local pizza joint. So, so good. Make it, you will die with food joy. Ingredients: 2 onions, sliced into half moons 1 pound mixed mushrooms, diced 2 tablespoons olive oil 1 tablespoon butter salt and pepper to taste Shredded asiag

Apple Bread

My apple trees are exploding with apples. The air is cold, the leaves are turning, fall is here with means that it is apple crisp season- my favorite time of year. Apple crisp is the only dessert that I can never resist when I see it on a menu or in a cafe. If it’s there, I have to try it. My favorite version is my own, and I don’t mean to brag. Still, I am always in the mood for a bite of buttery streusel, nuts, and tangy apples. I can never deny a crisp. To that end, I like to transform more of my fall foods into apple crisp. Apple and oatmeal cookies replace oatmeal raisins. Berry parfait? Cinnamon apple parfait! Pumpkin bread? I do love pumpkin pie season, but apple crisp will reign supreme always. Apple bread topped with nutty streusel for me, please. This is dessert, breakfast, tea, snacktime- this is the perfect slice of heaven for fall. And I am going to devour it! Ingredients: 1 stick butter, softened 1/2 cup sugar 2 eggs 2 teaspoons vanilla ex

Egg Salad Sandwich

With chickens producing eggs at alarming rates, I have become the master of various egg salads. What follow is my favorite veggie filled version, colorful and full of texture. It’s creamy and has a bit of a kick from the cayenne and some crunch from the veggies. The red bell pepper adds a nice sweetness while the scallions fulfill my need for allium savoriness.  I enjoy mini bulky rolls; the bread itself is delicious but I like the small size. Everything is more adorable miniaturized, and I feel less guilty eating two…  Enjoy! Ingredients: 6 hard boiled eggs 1/3 cup mayo inch cayenne pepper salt and pepper to taste 1/4 red bell pepper, diced 2 scallions, sliced 1 small cucumber, diced 1 stalk celery, diced 1 tomato, sliced Baby arugula Mini bulky rolls Method: Mash together the eggs, mayo, cayenne, salt and pepper; taste and adjust seasoning as needed. Fold in the bell pepper, scallions, celery and cucumber. Let rest in the fridge for

Peaches and Cream

Our trees have explored with peaches! I have been feasting on the juicy beauties for weeks. My husband processed a bunch of them for wine and brandy which is fermenting away as I type. I’ve made peach cobbler, peach crumble, peach muffins, peach pie.. but today I wanted to make a humble dessert that is perfectly delicious- peaches and cream. You simply make a very basic compote from the peaches out of sugar and lemon juice. Being patient is key here; the juice needs to thicken. And then the peaches needs to chill overnight. But the next day, add the cream and hoo boy! Magic! I prefer some kind of crunch in all of my desserts so I add honey roasted pecans and then later, pumpkin seed granola. Feel free to add your crunchy topping of choice or to have it simple. Enjoy! Ingredients 2 pounds of peaches, peeled and quartered 1/3 cup sugar (or more to taste) Heavy cream Juice of one lemon Method : Add the peaches, sugar and lemon juice into a pot. Bring t